Ingredients

Onion ( irulli//pyaz)—4 medium sized

Coriander seeds( sabut dhania//kothambari bija)—1 tablespoon

Red chilli powder ( achha menasina pudi)—1 teaspoon

Ajwain ( Om kaalu//carom seeds)—1 teaspoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Hing (asafoetida//ingu)—1 teaspoon

Green chillies (hasiru menasina kayi//hari mirch)—1

Ginger paste ( shunti//adarak)—1 teaspoon

Karibevu ( curry leaves//kadipatta)—few

Coriander leaves (kothambari soppu//hara dhaniya)—1 tablespoon chopped

Salt—to taste

Besan (kadale hittu// gram flour)—1/2 cup

Rice flour—1 tablespoon

Oil—to fry

Method

Crush the coriander seeds a little in a mortar.

Peel the onions, cut them into two halves.

Remove the stem from onions.

Now slice the onions length wise .

Take the chopped onions in a mixing bowl,add salt and mix well with hands,by doing this the layers of onions will separate easily.

Now add chopped green chilli,red chilli powder,arisina,om kaalu ,crushed coriander seeds,ginger paste,karibevu,kothambari soppu .

Mix it well with your hands squeezing a little.

Mean while take oil in a kadai or pan and keep it on stove on medium heat.

Now add in rice flour to the onion mixture and mix well.

Finally add the besan little by little and mix well.

Combine till dough is formed.

You can sprinkle few drops of water if onions do not release water.

Then drop the mixture in hot oil ,its not necessary to shape the pakoda,just random shape.

Do not over crowd .

Fry on medium flame till the pakodas turns crispy and golden brown .

Remove from oil and drain over kitchen tissue or paper.

Serve tasty and crispy pakodas with tomato sauce .